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Quick Portuguese shrimp in wine and garlic marinade - Camarão de vinha d'alhos
Prep Time
4 mins
Cook Time
6 mins
Merinating time
20 mins
Total Time
30 mins
Crazy delicious, lip smacking, bread dipping Portuguese seafood! Surprise guests or a sudden craving? No problem! They’re ready in 30 minutes!
Course: Appetizer
Cuisine: Portugal, Portuguese
Keyword: Marinated shrimp, Portuguese shrimp
Servings: 4 appetizers
  • 2 tbsp unsalted butter
  • 1 lbs or 450g black tiger shrimp 31-40/peel on, thawed
  • 3/4 cups white wine
  • 2 cloves garlic sliced thin
  • 2 tbsp sweet pepper paste
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp paprika
  • 1 tsp hot sauce I used tabasco. Adjust to your preferred heat tolerance
  • 1/4 cup fresh flat leaf parsley roughly chopped
  1. In a small bowl or measuring cup, whisk together the wine, garlic, pepper paste, salt, pepper, paprika and hot sauce.

  2. Pat down the shrimp with paper towel to remove moisture.

  3. Place the shrimp in a bowl along with the marinade, and mix to make sure the shrimp is coated.

  4. Let the shrimp sit in the marinade for 20 to 30 minutes.

  5. Heat the butter in a frying pan between medium low and medium heat.

  6. Once the butter starts to bubble, add the shrimp and marinade to the pan.

  7. Spread out the shrimp and cook for about 3 to 4 minutes or until the bottom side of the shrimp turn red.

  8. Flip over the shrimp and cook the other side for another 3 to 4 minutes or until the second side of the shrimp also turn red.

  9. Turn off the heat, transfer the shrimp to a serving dish and sprinkle the chopped parsley over-top.

  10. Don't forget the crusty bread to soak up the sauce. Enjoy!

Recipe Notes
  • If your shrimp is frozen, place it in cold water for a few minutes to defrost quickly. Don’t forget to pat it down with paper towels.
  • Feel free to use smaller or larger shrimp, and adjust the cook time depending on the size.
  • We find that peel-on adds more flavour, but peel off works as well.